->Roasted Potatoes 04 <-

Peel potatoes and cut into large chunks. Simmer them in a pan of

10 minutes

cooked). Now drain the water but leave the potatoes in the pan.

With the lid on, shake the pan up and down a few times so the

potatoes bang against the lid and the base (this roughens the

surface and makes them turn out more crunchy).

Meanwhile, heat a roasting tin in the oven with fat in it.

Traditionally this should be the fat from the meat you're going to

be eating with the potatoes, but lard will do. This needs to be

7 should do it. If it's not hot enough

the potatoes will be too greasy.

Put the potatoes in the tin, stirring to coat them all over with

the hot fat. Put them back in the top of the oven and roast for about three- quarters of an hour (or until they seem done - depends

on how big your chunks were), turning them over half-way though.